Indy Yogi

Create a mindful state.

Recipe: Tuscan Kale and Potato Soup

  with vegetarian, vegan and meat options

Prep time: 10 mins          Cook time: 4 – 8 hours         Serves: 6 – 8

Earlier this week the temperatures dropped down into the 50’s at night. It makes me think that fall is just around the corner. That means it’s time for soup! I’m not sure which I enjoy more, making soup or eating it. Soup is a fun way to be creative with subtle flavors and an endless array of ingredients. This vegetarian recipe can be made in a slow cooker for an easy weeknight meal. I have included variations for a vegan version and a meaty version depending on your preference.


Ingredients, vegetarian and vegan version

1 TB oil

1/4 C diced onion

1 pound dried beans (kidney, black or chickpeas ) soaked overnight in salted water

3 garlic cloves

32 oz vegetable stock

3 C chopped kale

3 C chunked baby golden potatoes

1 C peas

1 C diced carrots

1 tsp salt

1/2 t pepper

2 t Italian seasoning

1/2 C heavy cream

Vegan variation: Simply omit heavy cream, or substitute puréed tofu and oil (such as extra light olive oil) at a 1:1 ratio. Other substitutes are soy or rice milk, 2/3 C, with a dairy-free margarine, 1/3 C.

 

Instructions

  1. Place oil in a skillet and saute the garlic and onions until translucent, about 4 or 5 mins.
  2. In the slow cooker mix together onions, vegetable stock, kale, potatoes, peas, carrots, salt, pepper, and Italian seasoning.
  3. Cook on high for 4 hours or low for 6-8 hours.
  4. Just before serving, add the heavy cream (or vegan substitute) mixing well.

 

Ingredients, Italian chicken sausage version

1 TB oil

1/4 C diced onion

1 Italian chicken sausage

3 garlic cloves

36 oz chicken stock

3 C chopped kale

3 C chunked baby golden potatoes

1 C peas

1 C diced carrots

1 tsp salt

1/2 t pepper

2 t Italian seasoning

1/2 C heavy cream

Instructions

  1. Brown sausage in a skillet until done.
  2. Use a slotted spoon to place chicken in slow cooker. Discard any excess grease.
  3. Place oil in skillet and saute the garlic and onions until translucent, about 4 or 5 mins.
  4. In the slow cooker mix together onions, chicken stock, kale, potatoes, peas, carrots, salt, pepper, and Italian seasoning.
  5. Cook on high for 4 hours or low for 6-8 hours.
  6. Just before serving, add the heavy cream (or vegan substitute) mixing well.

 

Tuscan Kale and Potato Soup


 

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